Tomate a La Provencal
Ingredients
-4Tbsp olive oil
-6 large or 8 small garlic cloves
-1 onion
-8 tomatoes halved
-6 eggs
-parsley chopped (about 2Tbsp)
-salt and pepper
Method
-Heat the oil in a frying pan, add garlic and onion and cook until golden
-Place the tomatoes skin-side down and let cook for 45 minutes on low, until the tomato liquid has mostly evaporated (if there is too much liquid, add breadcrumbs)
-flip the tomatoes for 5-10 minutes, then return to skin side down if possible
-sprinkle a generous amount of salt and pepper to cover the tomatoes
-Crack the eggs into the spaces between the tomatoes and let them cook until the whites are firm.
-Sprinkle parsley over the top and serve
